Reviewed: Apr. 4, 2012

I really liked this recipe! It was easy and quick to make. I did make a few changes - I used baby bella mushrooms, very yummy, doubled the garlic and added some asparagus tips and cooked shrimp to make this a one dish meal. Next time I will probably lower the amount of olive oil a bit, that seemed to be a bit too much and add even more garlic. My son thought it was bland but I thought it was light and flavorful.

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Reviewer:

mcchesks

Reviewed: Mar. 4, 2012

Great concept but next time I would double the mushrooms, garlic and parm.

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Reviewer:

vivelle90

Reviewed: Feb. 23, 2012

Loved how this turned out! Took some time to take but after it was all said and done it was worth it. If you guys want a better version of this recipe check it out at

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DORETHA

Reviewed: Feb. 22, 2012

This was just okay. From all the good reviews I was expecting more. I thought it was bland.

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Reviewer:

QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

Reviewed: Dec. 2, 2011

So simple yet really good! I omitted the oil and just sauteed the mushrooms in butter and added a splash of milk to make a sauce. This is really great as is or you can add a variety of veggies to suit your taste. I used the parmesan cheese in the shaker can, but I know it would taste way better with fresh parmesan. There are so many things you can do with this recipe. Thanks for sharing!

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Reviewer:

TALULABELLE28

Cooking Level: Intermediate

Living In: Palo Alto, California, USA

Reviewed: Nov. 3, 2011

So simple and so delicious.

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Reviewer:

Andrea

Reviewed: Oct. 21, 2011

I'm giving it a 5 for it's simple ingredients that produced big flavours and ease of execution. Mmmmm...will definitely make this one again.

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Reviewer:

hammerzz

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

Reviewed: Aug. 11, 2011

Really, this is ridiculously good. My fourth time making it and I absolutely love it. Highly recommend you give it a try, especially if you're a fan of mushrooms.

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Reviewer:

Foodie

Reviewed: Jun. 30, 2011

Sooo good! I had made a pizza earlier in the week, so I used sliced portobello mushrooms instead of button mushrooms. Because they were portobellos, I probably only used about 6 oz. of mushrooms. It was still delicious! As per other reviewers' suggestions, I doubled the garlic to 2 cloves and added about 1/4 cup fat-free milk to the butter, oil, mushroom, and garlic skillet to add some creaminess to the sauce. I served this with swedishmilk's "Oven-Roasted Asparagus" recipe. The meal was a huge hit!

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Reviewer:

dralai

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Reviewed: May 6, 2011

The ingredients worked well for me. I really enjoyed this recipe. I used gluten free penne (it was what I had) and button baby bella mushrooms. I added peiled/deveined shrimp as suggested by another member. I also added diced onion because I love 'em! I added 1/2 cup of fat free milk and kicked up the creamy with 2-3 tblspn of mascarpone cheese. I have never scarfed something down so fast! It was delicioso!!

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